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Autumn Soup

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  My family used to enjoy eating at Panera. Their Autumn Soup was one of our favorites. Unfortunately, it contains dairy ingredients, and one member of my household can no longer consume dairy products in addition to avoiding gluten. Needing to avoid dairy products has changed some of our family food choices. We have been somewhat selective for years because of my inability to properly digest gluten. Making some of our family favorite foods into gluten-free AND dairy-free is an added challenge, but I think it’s so nice when we can all share the same food around the dinner table. This is my version of Autumn Soup, made with butternut squash, pumpkin, other vegetables and seasonings. And it's made without any butter, cream, or other dairy ingredients. This Autumn soup is especially good served with homemade gluten free bread . Ingredient notes: Fresh pumpkin, in my opinion, tastes better than canned.   We always have at least one small pumpkin sitting around as decoration in

No-Bake Cheesecake (gluten free)

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This no-bake cheesecake is perfect for summer.  The cold, creamy dessert can be topped with fresh fruit or your favorite fruit pie filling.  I usually use Kinnikinnick gluten free graham crackers, but other gluten free graham crackers would work also, as would crushed gluten free cereal. No-Bake Cheesecake (gluten free) Crust: 1 box Kinnikinnick Gluten Free Graham Crackers (220 grams) 1/2 cup sugar 1 1/2 sticks butter (¾ cup), melted* Crush graham crackers.  Combine ingredients and press into 9 x 13 x 2 inch baking dish Filling: 2 8-oz packages cream cheese (room temp) 1 cup powdered sugar 1 tablespoon vanilla extract 2 8-oz containers Cool Whip Combine the cream cheese, powdered sugar, vanilla, and half the Cool Whip.  Mix in remainder of Cool Whip and spread over crust. Top with pie filling or fresh fruit.  Chill thoroughly before serving.   Printable Version   Layering the filling with fruit or pie filling in canning jars makes for

Goodbye Google Reader

As many of you know, Google Reader and Google Friend Connect will soon be discontinued.  Please read my post at Sidetracked Artist for more information. Thank you, Cindy

Gluten Free Brownies with Buttercream Icing

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  These gluten free brownies are thick, rich, chewy, and so easy to make.  They're delicious with or without icing.  Adapted from a recipe posted at   What Life Dishes Out . Gluten Free Brownies 3 cups semi-sweet chocolate chips 1/3 cup packed brown sugar 3/4 cup granulated sugar 1/2 cup softened butter 3 eggs 1 teaspoon vanilla 1 cup gluten-free all purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon xanthan gum Preheat oven to 350 degrees. Spray a 9  x 13 inch baking dish with nonstick cooking spray. Set aside 1 cup of the chocolate chips. In a small microwave safe container, microwave 2 cups of the chocolate chips for one minute (on high), stir, then microwave 30 seconds at a time, stirring after each 30 seconds until the chocolate is nearly all melted. Continue stirring to melt the remaining chocolate.  Be carefull not to overheat the chocolate as it burns easily. Mix together softened butter, both sugars, and melted chocolate.